Preheat the oven to 400F. Line a parchment paper sheet on a baking pan, set the spaghetti squash on it and bake it for about 20-25 minutes (yes! the whole thing!). Remove from the oven, let it cool down until you can easily handle it and slice it in 1in. thick rings. Run your knife around the inside to remove all the seeds and clean it out. Squash are extremely hard to slice raw: this procedure will avoid the risk of you chopping a finger off before dinner is ready wink emoticon Place your rings back on the parchment paper lined baking sheet, drizzle with a bit of oil, and season with salt and pepper. Put it back in the oven for another 20-25 minutes. When ready, remove from oven and let it cool for at least 10 minutes.

At this point chop the garlic clove and add it with the olive oil to a medium/large skillet on low flame, roast it and toss in the heirloom cherry tomatoes halved. Turn off the flame and set aside. One by one, remove the peel from each squash ring and pull the strands (making your spaghetti!) adding them to the skillet as you go. When all the squash is in the skillet add parmesan cheese (to taste), a crack of black pepper, and the arugula tossing everything together. I chose to use tomatoes and arugula to make it more of a fresh/summerish dish, as it has been feeling like summer! But you are welcome to use your favorite spaghetti sauce. Enjoy!